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1
Sift flour, cinnamon, baking powder, and salt into a bowl.
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2
Cut the butter into the mixture until mixture looks like breadcrumbs.
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3
Stir in the sugar.
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4
Make a well in the dry ingredients.
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5
Beat the egg and milk together and pour into the well.
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6
Mix until a soft dough consistency.
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7
Divide the dough into two pieces and wrap with plastic wrap.
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8
Chill for 30 minutes.
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9
Meanwhile, mix the honey and coffee in a mixing bowl.
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10
Add the candied peel, walnuts and nutmeg.
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11
Stir well, cover and leave for 30 minutes.
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12
Preheat oven to 350 degrees F (180 degrees C).
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13
Roll one portion of dough on a lightly floured surface to a thickness of 1/8 inch.
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14
Using a 4 inch pastry cutter, stamp out rounds.
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15
Place a heaped teaspoon of filling on one side of each round.
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16
Brush the edges with milk, then fold over and press together to seal.
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17
Repeat with second piece of pastry until all the filling has been used.
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18
Place the pastries on lightly greased baking sheets, brush lightly across the top of each pastry with a little milk and sprinkle the powdered sugar across each piece.
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19
Make a steam hole in the center of each pastry with a skewer.
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20
Bake for 35 minutes or until slightly puffy and lightly browned.
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21
Cool on a wire rack.
